Thanksgiving Indian Salad
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Ingredients:
- 1/2 cup celery (diced )
- 1 can corn (white shoe peg ; drained)
- 1 can peas (le sueur ; drained)
- 1 can beans (french style green ; drained)
- 1 nuts (small can water chest; drained and sliced if whole)
- 3/4 cup onion (diced )
- 1 pepper (small green, yellow or red bell ; diced)
- 1 cup canola oil
- 1 pimento (large jar sliced s; drained)
- 1 cup sugar
- 3/4 cup vinegar (white )
- 1 can corn (white shoe peg ; drained)
- 1 can peas (le sueur ; drained)
- 1 can beans (french style green ; drained)
- 1 nuts (small can water chest; drained and sliced if whole)
- 3/4 cup onion (diced )
- 1 pepper (small green, yellow or red bell ; diced)
- 1 cup canola oil
- 1 pimento (large jar sliced s; drained)
- 1 cup sugar
- 3/4 cup vinegar (white )
Mix all vegetables and toss gently to mix. In a medium bowl whisk the sugar, vinegar and oil; pour this over vegetable mixture and refrigerate over night before serving. Submitted by Dawn VanHorn This recipe is a favorite in our house for the holidays. The longer it sits the better it gets.
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